Effects of dietary selenium and vitamin E on the oxidative stability of lard
Abstract
The effects of dietary sodium-selenite and Vitamin E on the oxidative stability and fatty acid composition of lard have been investigated. Lard samples were subjected to the accelerated storage at 60 degrees C in classic oven test. The level of lipid peroxidation was analyzed by measuring the thiobarbituric acid reactive substances and peroxide production, as well as the decrease in a polyunsaturated fatty acid levels. The fatty acid composition of lard was not influenced by dietary factors and prolonged heating. Supplementing the diets with tocopherol-acetate (30 mg kg(-1) of feed) significantly increased the oxidative stability of lards during heating and the protective effect of vitamin E was comparable with that of butylated hydroxytoluene (BHT). Dietary selenium (0.3 mg kg(-1) of feed as sodium-selenite) was not effective as an antioxidant in lards. The combination of dietary vitamin E and sodium-selenite showed significant protective effect against peroxidation in lards in compar...ison to the control group, deficient both in vitamin E and selenium, but this combination was significantly less effective than dietary vitamin E alone.
Keywords:
Dietary supplementation / Lard / Oxidative stability / Sodium-selenite / Vitamin ESource:
Acta Alimentaria, 1998, 27, 1, 1-11Publisher:
- Akademiai Kiado, Budapest
Collections
Institution/Community
PharmacyTY - JOUR AU - Šobajić, Slađana AU - Mirić, M AU - Lalić-Perin, Z AU - Đorđević-Jengić, B PY - 1998 UR - https://farfar.pharmacy.bg.ac.rs/handle/123456789/180 AB - The effects of dietary sodium-selenite and Vitamin E on the oxidative stability and fatty acid composition of lard have been investigated. Lard samples were subjected to the accelerated storage at 60 degrees C in classic oven test. The level of lipid peroxidation was analyzed by measuring the thiobarbituric acid reactive substances and peroxide production, as well as the decrease in a polyunsaturated fatty acid levels. The fatty acid composition of lard was not influenced by dietary factors and prolonged heating. Supplementing the diets with tocopherol-acetate (30 mg kg(-1) of feed) significantly increased the oxidative stability of lards during heating and the protective effect of vitamin E was comparable with that of butylated hydroxytoluene (BHT). Dietary selenium (0.3 mg kg(-1) of feed as sodium-selenite) was not effective as an antioxidant in lards. The combination of dietary vitamin E and sodium-selenite showed significant protective effect against peroxidation in lards in comparison to the control group, deficient both in vitamin E and selenium, but this combination was significantly less effective than dietary vitamin E alone. PB - Akademiai Kiado, Budapest T2 - Acta Alimentaria T1 - Effects of dietary selenium and vitamin E on the oxidative stability of lard VL - 27 IS - 1 SP - 1 EP - 11 UR - https://hdl.handle.net/21.15107/rcub_farfar_180 ER -
@article{ author = "Šobajić, Slađana and Mirić, M and Lalić-Perin, Z and Đorđević-Jengić, B", year = "1998", abstract = "The effects of dietary sodium-selenite and Vitamin E on the oxidative stability and fatty acid composition of lard have been investigated. Lard samples were subjected to the accelerated storage at 60 degrees C in classic oven test. The level of lipid peroxidation was analyzed by measuring the thiobarbituric acid reactive substances and peroxide production, as well as the decrease in a polyunsaturated fatty acid levels. The fatty acid composition of lard was not influenced by dietary factors and prolonged heating. Supplementing the diets with tocopherol-acetate (30 mg kg(-1) of feed) significantly increased the oxidative stability of lards during heating and the protective effect of vitamin E was comparable with that of butylated hydroxytoluene (BHT). Dietary selenium (0.3 mg kg(-1) of feed as sodium-selenite) was not effective as an antioxidant in lards. The combination of dietary vitamin E and sodium-selenite showed significant protective effect against peroxidation in lards in comparison to the control group, deficient both in vitamin E and selenium, but this combination was significantly less effective than dietary vitamin E alone.", publisher = "Akademiai Kiado, Budapest", journal = "Acta Alimentaria", title = "Effects of dietary selenium and vitamin E on the oxidative stability of lard", volume = "27", number = "1", pages = "1-11", url = "https://hdl.handle.net/21.15107/rcub_farfar_180" }
Šobajić, S., Mirić, M., Lalić-Perin, Z.,& Đorđević-Jengić, B.. (1998). Effects of dietary selenium and vitamin E on the oxidative stability of lard. in Acta Alimentaria Akademiai Kiado, Budapest., 27(1), 1-11. https://hdl.handle.net/21.15107/rcub_farfar_180
Šobajić S, Mirić M, Lalić-Perin Z, Đorđević-Jengić B. Effects of dietary selenium and vitamin E on the oxidative stability of lard. in Acta Alimentaria. 1998;27(1):1-11. https://hdl.handle.net/21.15107/rcub_farfar_180 .
Šobajić, Slađana, Mirić, M, Lalić-Perin, Z, Đorđević-Jengić, B, "Effects of dietary selenium and vitamin E on the oxidative stability of lard" in Acta Alimentaria, 27, no. 1 (1998):1-11, https://hdl.handle.net/21.15107/rcub_farfar_180 .